Ah, the three bean salad—a symphony of colors and textures that dances on the plate like a summer festival. I remember my grandmother whipping this up with a flair of nonchalance, tossing beans, onions, and peppers like a maestro conducting an orchestra. It’s a dish that doesn’t whisper but shouts its tangy, sweet notes—perfect for a lazy afternoon picnic or a last-minute potluck where you want to both impress and indulge.
Steps
- Begin by preparing the onion. Chop half a red onion finely and soak it in a small bowl of water to reduce its sharpness while you ready the other ingredients.
- Rinse and drain one can each of cannellini beans, kidney beans, and garbanzo beans. Place them in a large bowl, then add the drained onion, finely chopped celery, parsley, and rosemary.
- Prepare the dressing by whisking together apple cider vinegar, granulated sugar, extra virgin olive oil, salt, and black pepper in a small bowl. Adjust the sugar to taste if desired.
- Pour the prepared dressing over the bean mixture. Toss everything together to ensure the beans are well coated with the dressing.
- Place the salad in the refrigerator for several hours to allow the flavors to meld. Before serving, let the salad come close to room temperature for optimal taste.
Ingredients
- 1 (15-ounce) can of cannellini beans, rinsed and drained
- 1 (15-ounce) can of kidney beans, rinsed and drained
- 1 (15-ounce) can of garbanzo beans, rinsed and drained
- 1/2 red onion, finely chopped (approximately 3/4 cup), soaked in water to reduce sharpness
- 2 celery stalks, finely chopped (about 1 cup)
- 1 cup loosely packed, freshly chopped flat-leaf parsley
- 1 teaspoon finely chopped fresh rosemary
- 1/3 cup apple cider vinegar
- 1/4 cup granulated sugar (adjust to taste)
- 3 tablespoons extra virgin olive oil
- 1 1/2 teaspoons salt
- 1/4 teaspoon black pepper
Nutritional Values
Calories: 1120 | Fat: 28g | Saturated Fat: 4g | Cholesterol: 0mg | Sodium: 3380mg | Carbohydrates: 172g | Dietary Fiber: 36g | Total Sugars: 44g | Protein: 48g | Vitamin C: 44mg | Calcium: 448mg | Iron: 16mg | Potassium: 2188mg
FAQ
- What types of beans are typically used in a three bean salad?
- A traditional three bean salad often includes canned green beans, but this version swaps them for cannellini beans, along with kidney beans and garbanzo beans. You can also use home-cooked beans or substitute other varieties like cooked green beans, wax beans, or black beans.
- How is the dressing for a three bean salad made?
- The dressing for this salad is a sweet and tangy mixture of apple cider vinegar, sugar, and olive oil. It’s important to chill the salad after adding the dressing to allow the flavors to blend. Reduce the sugar if you’d like, but don’t eliminate it entirely, as it helps balance the acidity.
- How long can three bean salad be stored in the refrigerator?
- While cooked beans typically last 3 to 4 days in the fridge, the vinegar in this salad acts as a preservative, potentially extending its shelf life. It’s best to monitor the salad for any changes in taste or texture to ensure freshness.
- Why soak the onion before adding it to the salad?
- Soaking the chopped onion in water helps to mellow its sharpness, making it more palatable when mixed with the other salad ingredients.
- Can this salad be served immediately after preparation?
- It’s best to refrigerate the salad for several hours after preparation to let the beans absorb the dressing and flavors meld. Allow the salad to come to near room temperature before serving for the best taste experience.
Tips
- To reduce the sharpness of the red onion, soak the chopped pieces in water while you prepare the other ingredients. This will make the onion more palatable and blend well with the rest of the salad.
- Allow the salad to chill in the refrigerator for several hours before serving. This step is crucial as it lets the beans absorb the dressing flavors, enhancing the overall taste of the dish.
- If you prefer a less sweet dressing, feel free to adjust the amount of sugar to your liking. However, avoid eliminating it entirely, as it helps balance the acidity of the vinegar.
- Before serving, take the salad out of the fridge and let it warm slightly to near room temperature. This will help the olive oil in the dressing return to a liquid state, ensuring a better texture and flavor.
Equipment
- Large mixing bowl
- Small mixing bowl
- Whisk (for mixing the dressing)
- Colander or strainer (for rinsing and draining canned beans)
- Chef’s knife (for chopping ingredients like onion, celery, and herbs)
- Cutting board
